Ina Garten Roasted Ratatouille with Polenta

Ina Garten roasted ratatouille with polenta takes 55 minutes and zucchini, eggplant and sweet bell peppers to make a caramelized, tender vegetable dinner. Save this easy vegetarian dinner for weeknights, dinner parties or fall gatherings with friends, because it's all roasted on two sheet pans.

Spread the vegetables across two sheet pans instead of crowding them onto one. Piled together they steam into a soft, watery mush instead of browning.

Ina Garten had always wondered what would happen if ratatouille, the classic Provençal vegetable stew, was roasted instead of simmered. She found the answer in Cooking for Jeffrey (2016): browned, concentrated vegetables that pile nicely onto creamy Parmesan polenta.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Ratatouille with Polenta

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Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

340

kcal

Roasting gives the vegetables browned edges and tender centers, and the tomatoes join late so they soften without falling apart. Spooned over creamy polenta, everything turns rich and a little jammy.

Ingredients

• 1 1/2 pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced
  

• 1 pound eggplant, unpeeled and 1-inch-diced
  

• 1 Holland red bell pepper, cored, seeded, and 1-inch-diced
  

• 1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced
  

• 1 red onion, halved and sliced 1/4 inch thick
  

• 2 tablespoons minced garlic (6 cloves)
  

• 1 1/2 teaspoons dried oregano
  

• 1/2 cup good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 15 cherry, grape, or small pear tomatoes, halved
  

• 1/4 cup julienned fresh basil leaves
  

• Creamy Parmesan Polenta
  

Directions

• Preheat the oven: Preheat the oven to 450 degrees. Make sure the rack sits in the middle so the vegetables brown evenly.
• Toss the vegetables: Combine 1 1/2 pounds diced zucchini, 1 pound diced eggplant, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 sliced red onion, 2 tablespoons minced garlic, 1 1/2 teaspoons dried oregano, 1/2 cup olive oil, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Toss until every piece is coated, which helps them brown instead of drying out.
• Roast the vegetables: Pour the vegetables onto two sheet pans, because one crowded pan makes them steam. Roast for 30 to 40 minutes, tossing occasionally, until they are tender and starting to brown.
• Add the tomatoes: Lower the oven to 425 degrees and add 15 halved cherry, grape or small pear tomatoes to the pans. Roast for another 12 to 15 minutes, until the tomatoes are tender.
• Finish with basil: Add 1/4 cup julienned fresh basil and toss it through the hot vegetables. Then sprinkle with a little more salt to taste.
• Serve over polenta: Spoon a big puddle of Creamy Parmesan Polenta onto each plate. Pile the hot roasted vegetables on top and serve right away.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do the vegetables need two sheet pans?

Crowded vegetables release moisture that gets trapped, so they steam instead of roast. Two pans give them room to brown and caramelize, which is where most of the flavor comes from.

How should I cut the vegetables?

Aim for 1-inch cubes, and try to keep them all about the same size. Round vegetables like zucchini are a bit awkward to cube, but even pieces finish cooking at the same time.

Can I make roasted ratatouille ahead of time?

Yes, it reheats well in a 400 degree oven for about 10 minutes, which keeps the edges from going soggy. Hold the basil until just before serving so it stays bright and green.

How long do the leftovers keep?

Store the vegetables in an airtight container in the refrigerator for 3 to 4 days. The polenta is best made fresh, since it firms up as it cools.

What can I serve instead of polenta?

Crusty bread, pasta or a scoop of creamy white beans all work, since the vegetables are rich enough to carry the dish. Rice is a good option too if you want something plain to soak up the olive oil.